Grilled Achiote Shrimp Skewers

🧂 Ingredients

• 2 pounds jumbo shrimp

  peel and deveined
• 8-10 wooden skewers

  (presoaked in tepid water for 20-30 minutes before using)
• 1/4 cup chopped cilantro

  for garnish
• 1 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 4 cloves garlic

  minced
• 1 1/4 teaspoons achiote powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

  optional
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• 1 Place peeled and deveined shrimp into a resealable plastic bag or a medium-sized
  non-metal bowl.
• 2 Combine marinade ingredients in a separate bowl.
• 3 Divide the mixture in half. Pour one half into the bag (or bowl) with shrimp.
  Gently toss to coat the shrimp, seal bag or cover bowl, and place it into the
  refrigerator for 20-30 minutes.
• 4 Place the other half of the marinade into a small saucepan. Bring to a boil on
  your stovetop, reduce heat, and simmer on low for 3-4 minutes, stirring
  occasionally.
• 5 Remove from heat, cover, and keep warm.
• 6 Preheat your grill for medium-high heat (375 degrees F).
• 7 Remove shrimp from the fridge and thread 5-6 shrimp on each skewer.
• 8 Place the achiote shrimp skewers on the grill and baste with sauce simmered in
  the saucepan. Cook shrimp for 2-3 minutes, turn, baste with sauce, and cook for
  an additional 2-3 minutes.
• 9 Remove shrimp skewers from the grill and place them onto a clean serving
  platter. Garnish with chopped cilantro and serve.
• 10 Store leftover achiote shrimp in an airtight container in the refrigerator for 2
  days. Reheat in a skillet for best results.

Nutrition Info